Pan de Muerto Recipe

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Pan de Muerto
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Ingredients
15
Count
Nutrition
1148
Calories
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Ingredients:

Directions:

  1. To Make the Starter: Combine the flour, sugar, yeast, and salt in a large bowl. Add the water and eggs and beat for about 5 minutes. Place the dough in a buttered bowl and allow it to rise in a warm place until it has doubled in size, about 2 hours.
  2. To Make the Dough: When the starter has risen, give it a light blow to deflate it, and then break it into pieces and place in a mixing bowl. Mix in the sugar, butter, and orange zest. Beat in the flour and the eight egg yolks. Slowly mix in the water until the dough is slightly sticky but smooth. Add additional water or flour if needed.
  3. Lightly knead the dough on a floured work surface, then form it into a round dome. Butter and flour a mixing bowl and place the dough in it, cover, and let sit in a warm place until it has doubled in size, about 2 hours.
  4. To Shape: When the dough has risen, punch it down. Set aside one-quarter of the dough. Mound the remaining dough on a floured work surface. Press fist-size balls of dough into 6-inch rounds. Cover and let rise for 1 hour.
  5. Count the number of dough rounds you have prepared, and divide the reserved dough into that number of parts. Shape each part into two bone-shaped logs, each roughly 7 inches long, pinching in the center so that the ends are wider than the middles. Set on a baking sheet and let rise until the cakes are done rising.
  6. When the dough has risen, set two bones on top of each round, intersecting in the middle to form a crossbones. Brush the cakes with the beaten egg yolks.
  7. To Bake: Preheat the oven to 325°F. Butter two baking sheets. Transfer the cakes to the sheets and bake for 15 to 20 minutes, until the cakes are golden and springy. Open the oven door and let sit for 5 minutes.
  8. To Serve: Remove the cakes from the oven. Brush the surface of each one with melted butter, and sprinkle with sugar. Let cool before serving.
  9. Variation: Rosca de Reyes (for the Day of the Dead) Prepare the dough and shape into a ring, reserving some dough to make bones. Shape 5 bones, as described in the recipe, and top the ring with the bones, candied figs, and candied fruit strips.
  10. Excerpted from A World of Cake: 150 Recipes for Sweet Traditions from Cultures Near and Far by Krystina Castella. © 2010 by Krystina Castella. Published by Storey Publishing. Photography © Renee Anjanette Photography, used with permission from Storey Publishing.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1148.46 Kcal (4808 kJ)
Calories from fat 321.75 Kcal
% Daily Value*
Total Fat 35.75g 55%
Cholesterol 470.05mg 157%
Sodium 728.31mg 30%
Potassium 357.01mg 8%
Total Carbs 172.92g 58%
Sugars 44.33g 177%
Dietary Fiber 5.54g 22%
Protein 32.05g 64%
Vitamin A 0.3mg 9%
Iron 3.9mg 22%
Calcium 97.7mg 10%
Amount Per 100 g
Calories 213.37 Kcal (893 kJ)
Calories from fat 59.78 Kcal
% Daily Value*
Total Fat 6.64g 55%
Cholesterol 87.33mg 157%
Sodium 135.31mg 30%
Potassium 66.33mg 8%
Total Carbs 32.13g 58%
Sugars 8.24g 177%
Dietary Fiber 1.03g 22%
Protein 5.95g 64%
Vitamin A 0.1mg 9%
Iron 0.7mg 22%
Calcium 18.2mg 10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 25.1
    Points
  • 30
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium

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